Have the knuckle removed from a shoulder of veal and roast the fillet, basting frequently with melted butter and the drippings. Garnish with quartered lemons and parsley and serve with Oyster Sauce.
ROAST VEAL À L’ITALIENNE
Bone a loin of veal, stuff with seasoned crumbs, and tie into shape. Season with salt and pepper, rub thickly with butter, and put it into a roasting-pan with half a cupful of water. Cover and roast for two hours, basting frequently. Drain the meat and brush it with the yolk of an egg, beaten smooth with half a cupful of stock. Sprinkle thickly with crumbs, grated cheese, and minced parsley, dot with butter, and brown in a very hot oven. Serve with mashed potatoes or potato croquettes.
BREAST OF VEAL BAKED
Rub a well-trimmed breast of veal with melted butter, season highly with salt and pepper, and brown quickly in a hot oven. Pour over two cupfuls of canned tomatoes and bake until the veal is well done. Serve with the tomatoes as a garnish for the meat.
VEAL LOAF
Chop fine three pounds of raw veal. Mix with three eggs beaten with three tablespoonfuls of cream or milk, four crackers rolled and sifted, and pepper, salt, and sage to season highly. Shape into a loaf and bake, covered in a little water, basting frequently with melted butter. Serve either hot or cold.
BRAISED KNUCKLE OF VEAL
Have a three-pound knuckle of veal larded and brown it in pork fat, seasoning with salt and pepper. Add stock to moisten and one cupful of partially cooked lima beans. Cook for forty-five minutes, and serve very hot.